Asparagus Salad with Parmesan Dressing

By contessawannabe

Ingredients

• 5 ounces Parmesan cheese, thinly shaved
• 1-1/2 cups water
• 5 tablespoons minced shallots, divided
• 2 tablespoons Champagne vinegar
• 1 lb. large green asparagus, trimmed
• 1 lb. large white asparagus, trimmed
• 2 tablespoons olive oil, divided
• 12 ounces oyster mushrooms, thinly sliced cracked black peppercorns

Preparation

Step 1

Bring cheese and water to a simmer in medium saucepan over medium heat. Simmer until milky liquid forms, stirring occasionally, about 10 minutes. Strain into small saucepan; discard solids. Boil over high heat until reduced to 1/2 cup, about 8 minutes. Transfer to a small bowl. Add 2 tablespoons shallots and vinegar. Season dressing with salt and pepper.

Cook all asparagus in large pot of boiling salted water 1 minute. Transfer to large bowl of ice water to cool. Drain.

Heat oven to 350˚ F. Place asparagus on rimmed baking sheet. Drizzle with 1 tablespoon oil; sprinkle with salt and pepper. Arrange in single layer. Roast until crisp-tender, about 10 minutes.

Meanwhile, heat remaining 1 tablespoon oil in large skillet over medium heat. Add remaining 3 tablespoons shallots and mushrooms. Sauté until mushrooms begin to wilt, about 5 minutes.

Divide asparagus among plates. Spoon mushroom mixture over. Drizzle with parmesan dressing and cracked black pepper.